1
|
de Oliveira Pereira I, Dos Santos ÂA, Guimarães NC, Lima CS, Zanella E, Matsushika A, Rabelo SC, Stambuk BU, Ienczak JL. First- and second-generation integrated process for bioethanol production: Fermentation of molasses diluted with hemicellulose hydrolysate by recombinant Saccharomyces cerevisiae. Biotechnol Bioeng 2024; 121:1314-1324. [PMID: 38178588 DOI: 10.1002/bit.28648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 12/11/2023] [Accepted: 12/19/2023] [Indexed: 01/06/2024]
Abstract
The integration of first- (1G) and second-generation (2G) ethanol production by adding sugarcane juice or molasses to lignocellulosic hydrolysates offers the possibility to overcome the problem of inhibitors (acetic acid, furfural, hydroxymethylfurfural and phenolic compounds), and add nutrients (such as salts, sugars and nitrogen sources) to the fermentation medium, allowing the production of higher ethanol titers. In this work, an 1G2G production process was developed with hemicellulosic hydrolysate (HH) from a diluted sulfuric acid pretreatment of sugarcane bagasse and sugarcane molasses. The industrial Saccharomyces cerevisiae CAT-1 was genetically modified for xylose consumption and used for co-fermentation of sucrose, fructose, glucose, and xylose. The fed-batch fermentation with high cell density that mimics an industrial fermentation was performed at bench scale fermenter, achieved high volumetric ethanol productivity of 1.59 g L-1 h-1, 0.39 g g-1 of ethanol yield, and 44.5 g L-1 ethanol titer, and shown that the yeast was able to consume all the sugars present in must simultaneously. With the results, it was possible to establish a mass balance for the global process: from pretreatment to the co-fermentation of molasses and HH, and it was possible to establish an effective integrated process (1G2G) with sugarcane molasses and HH co-fermentation employing a recombinant yeast.
Collapse
Affiliation(s)
- Isabela de Oliveira Pereira
- Department of Chemical Engineering and Food Engineering (EQA), Universidade Federal de Santa Catarina, Florianópolis, Brazil
| | - Ângela A Dos Santos
- Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Nick C Guimarães
- Department of Chemical Engineering and Food Engineering (EQA), Universidade Federal de Santa Catarina, Florianópolis, Brazil
| | - Cleilton S Lima
- Department of Biotechnology, Engineering College of Lorena, University of São Paulo (USP), Lorena, Brazil
| | - Eduardo Zanella
- Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Akinori Matsushika
- Research Institute for Sustainable Chemistry, National Institute of Advanced Industrial Science and Technology, Higashi-Hiroshima, Japan
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan
| | - Sarita C Rabelo
- Department of Bioprocess and Biotechnology, College of Agriculture Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Boris U Stambuk
- Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Jaciane L Ienczak
- Department of Chemical Engineering and Food Engineering (EQA), Universidade Federal de Santa Catarina, Florianópolis, Brazil
| |
Collapse
|
2
|
Soares LB, da Silveira JM, Biazi LE, Longo L, de Oliveira D, Furigo Júnior A, Ienczak JL. An overview on fermentation strategies to overcome lignocellulosic inhibitors in second-generation ethanol production using cell immobilization. Crit Rev Biotechnol 2023; 43:1150-1171. [PMID: 36162829 DOI: 10.1080/07388551.2022.2109452] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 07/06/2022] [Indexed: 11/03/2022]
Abstract
The development of technologies to ferment carbohydrates (mainly glucose and xylose) obtained from the hydrolysis of lignocellulosic biomass for the production of second-generation ethanol (2G ethanol) has many economic and environmental advantages. The pretreatment step of this biomass is industrially performed mainly by steam explosion with diluted sulfuric acid and generates hydrolysates that contain inhibitory compounds for the metabolism of microorganisms, harming the next step of ethanol production. The main inhibitors are: organic acids, furan, and phenolics. Several strategies can be applied to decrease the action of these compounds in microorganisms, such as cell immobilization. Based on data published in the literature, this overview will address the relevant aspects of cell immobilization for the production of 2G ethanol, aiming to evaluate this method as a strategy for protecting microorganisms against inhibitors in different modes of operation for fermentation. This is the first overview to date that shows the relation between inhibitors, cells immobilization, and fermentation operation modes for 2G ethanol. In this sense, the state of the art regarding the main inhibitors in 2G ethanol and the most applied techniques for cell immobilization, besides batch, repeated batch and continuous fermentation using immobilized cells, in addition to co-culture immobilization and co-immobilization of enzymes, are presented in this work.
Collapse
Affiliation(s)
- Lauren Bergmann Soares
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | | | - Luiz Eduardo Biazi
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Liana Longo
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Débora de Oliveira
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Agenor Furigo Júnior
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Jaciane Lutz Ienczak
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| |
Collapse
|
3
|
Martinez-Jimenez F, de Arruda Ribeiro MP, Sargo CR, Ienczak JL, Morais ER, da Costa AC. Dynamic Modeling Application To Evaluate the Performance of Spathaspora passalidarum in Second-Generation Ethanol Production: Parametric Dynamics and the Likelihood Confidence Region. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c02299] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Fernan Martinez-Jimenez
- School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-852, Brazil
- Brazilian Biorenewables National Laboratory (LNBR), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas, São Paulo 13083-970, Brazil
| | | | - Cintia Regina Sargo
- Brazilian Biorenewables National Laboratory (LNBR), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas, São Paulo 13083-970, Brazil
| | - Jaciane Lutz Ienczak
- Chemical Engineering and Food Engineering Department, Santa Catarina Federal University, Florianópolis, Santa Catarina 88040-900, Brazil
| | - Edvaldo Rodrigo Morais
- Brazilian Biorenewables National Laboratory (LNBR), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas, São Paulo 13083-970, Brazil
| | - Aline Carvalho da Costa
- School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-852, Brazil
| |
Collapse
|
4
|
Collograi KC, Pereira IDO, Neitzel T, Martinez-Jimenez FD, da Costa AC, Ienczak JL. Secretome analysis as a tool to elucidate bacterial contamination influence during second-generation ethanol production in a Melle-Boinot process. FEMS Yeast Res 2021; 21:6152288. [PMID: 33640963 DOI: 10.1093/femsyr/foab014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Accepted: 02/24/2021] [Indexed: 11/12/2022] Open
Abstract
Melle-boinot fermentation process can be used to increase the ethanol productivity in second-generation ethanol process (2G). However, bacterial contamination can result in decreased ethanol production and sugars consumption. The available literature on microbial contamination in the 2G at the secretome level, microbial interactions and their impacts on ethanol production are scarce. In this context, the cultivation of Spathaspora passalidarum was studied in pure and co-culture with Lactobacillus fermentum under conditions that mimic the Melle-boinot process. Glucose consumption and ethanol production by S. passalidarum were not affected by bacterial contamination. Xylose consumption was higher in pure culture (11.54 ± 2.62, 16.23 ± 1.76 and 6.50 ± 1.68 g) than in co-culture fermentation (11.89 ± 0.38, 7.29 ± 0.49 and 5.54 ± 2.63 g) in cycle 2. The protein profile of the fermented broth was similar in pure and co-culture fermentation. The low effect of L. fermentum on fermentation and protein profile may be associated with the inhibition of the bacteria by the low nutrient fermentation broth, with centrifugation and/or with sulfuric acid washing. Thereby, considering that research on microbial contamination in the 2G fermentation process is very limited, particularly at the omics level, these findings may contribute to the lignocellulosic biomass fermentation industry.
Collapse
Affiliation(s)
- Karen Cristina Collograi
- School of Chemical Engineering, State University of Campinas- UNICAMP, 500 Albert Einstein Av, Campinas, SP 13083-852, Brazil
| | - Isabela de Oliveira Pereira
- Chemical Engineering and Food Engineering Department, Santa Catarina Federal University, CP 476, Florianópolis, SC 88040-900, Brazil
| | - Thiago Neitzel
- Brazilian Biorenewables National Laboratory (LNBR), National Center for Research in Energy and Materials (CNPEM), 10000 Giuseppe Máximo Scolfaro Street, Campinas, SP 13083-970, Brazil.,Ph. D. Program in Bioenergy - Faculty of Food Engineering, State University of Campinas- UNICAMP, 80 Monteiro Lobato St, Campinas, SP 13083-872, Brazil
| | - Fernan David Martinez-Jimenez
- School of Chemical Engineering, State University of Campinas- UNICAMP, 500 Albert Einstein Av, Campinas, SP 13083-852, Brazil.,Brazilian Biorenewables National Laboratory (LNBR), National Center for Research in Energy and Materials (CNPEM), 10000 Giuseppe Máximo Scolfaro Street, Campinas, SP 13083-970, Brazil
| | - Aline Carvalho da Costa
- School of Chemical Engineering, State University of Campinas- UNICAMP, 500 Albert Einstein Av, Campinas, SP 13083-852, Brazil
| | - Jaciane Lutz Ienczak
- Chemical Engineering and Food Engineering Department, Santa Catarina Federal University, CP 476, Florianópolis, SC 88040-900, Brazil
| |
Collapse
|